Ingredient Checklist


  • Heat broiler. Coat broiler pan with nonstick cooking spray.

  • Dredge potato pancakes in flour and place on a plate. Refrigerate for at least 1 hour.

  • Combine jam and mustard. Set aside. Season pork chops with salt and pepper. Place on prepared pan and broil 4 inches from heat for 3 minutes per side or until temperature reaches 145°. Evenly spoon jam mixture over each chop and scatter almonds over top. Broil for 45 to 60 seconds, until nuts are lightly browned.

  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil and swirl around. Place potato pancakes in skillet and cook for 5 minutes. Carefully turn over with a spatula and cook for an additional 5 minutes.

  • Serve pork and potato pancakes with sautéed broccoli or broccoli rabe, if desired.

Sautéed Broccoli
  • Heat 1 tbsp olive oil in a large nonstick skillet over medium heat; add 3 sliced garlic cloves and cook 1 minute. Add 1 large bunch rinsed broccoli cut into florets and season with 1/4 tsp salt. Cook for 5 minutes, stirring occasionally.

Nutrition Facts

410 calories; total fat 19g; saturated fat 6g; cholesterol 71mg; sodium 582mg; carbohydrates 34g; fiber 3g; protein 26g.